The Best Gluten-Free Vegan Banana Muffins: A Delicious & Allergy-Friendly Breakfast Solution

Imagine your favorite banana bread, but in a perfectly portable muffin form – complete with an irresistibly soft texture and delightful sweet flavor, all crafted without gluten, dairy, or eggs! These incredible gluten-free vegan banana muffins are destined to become your ultimate breakfast go-to, making busy mornings a breeze and delicious eating a guarantee.

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As January draws to a close, many of us are reflecting on our New Year’s resolutions. If one of your goals was to eat a more wholesome and satisfying breakfast, but you’re finding it a challenge, you’re definitely not alone! I often struggle to prepare a complete, nourishing breakfast, often resorting to something quick and, frankly, a bit sad. But I’ve found a delicious solution that I’m thrilled to share with you today: these amazing gluten-free vegan banana muffins.

Confession time: I am absolutely NOT a morning person. My energy levels typically surge around 8:30 p.m. (is it a coincidence that this is precisely when my children finally fall asleep?). This often means I’m up until midnight, making early mornings a real struggle. When the kids’ calls (or screams!) begin and the sun is just peeking over the horizon, the very last thing I want to do is ponder over breakfast options. My brain simply isn’t ready for complex decisions at that hour.

Yet, countless experts and studies emphasize the undeniable importance of breakfast. It’s widely recognized that a good start to the day sets a positive tone for all subsequent decisions. I’ve personally observed that when I make a healthy choice for breakfast, it becomes significantly easier to maintain that momentum and make better food choices throughout the rest of my day. This principle became the driving force behind my quest for the perfect make-ahead breakfast.

My strategy to combat morning laziness (or rather, my morning aversion!) has been to prepare something delicious in advance. Muffins have become my ultimate go-to for a convenient, make-ahead breakfast. I can easily whip up a batch of these **gluten-free vegan banana muffins** the afternoon – or, more realistically for me, late night – before. This way, I wake up knowing a delightful and nourishing breakfast is patiently waiting for me, eliminating any morning stress.

It’s wonderfully convenient to grab ingredients I already have on hand from my fridge and pantry, especially when sourced from an accessible store like Walmart. A quick note, though: at my local Walmart, the non-dairy yogurt aisle tends to shift around a bit. Sometimes it’s on the very top shelf, other times it’s nestled in the middle. Despite the occasional treasure hunt, I’m genuinely impressed by how many dairy-free options they’ve begun stocking. It’s fantastic not having to make a special trip to a specialty store to find these essential items. They’re typically right there next to the conventional yogurts; you just need to keep an eye out!

The inspiration for these specific muffins stemmed from my deep love for classic banana bread. While I adore the loaf, I craved something more individual and portable for on-the-go mornings. I also wanted to infuse the batter with an extra layer of sweetness, creaminess, and lightness. This is where Silk’s vanilla yogurt truly shined! It was an easy choice, as my son, who has dairy allergies, has enjoyed countless cartons of it over the years. I believe the additional vanilla flavor from the yogurt elevates the overall sweetness, and the result was muffins that were unbelievably moist. And when I say moist, I mean truly, melt-in-your-mouth moist.

And I’m quite the clever one, if I do say so myself! I have a tendency to continuously graze on muffins, so I made a strategic decision to outsmart myself. This particular recipe yields only 8 muffins. After my husband, children, and I each enjoy one, there are only four delightful banana wonders left. This clever portion control prevents me from overindulging, ensuring that these treats remain a wholesome option. Plus, if there are any leftovers, they make for a fantastic afternoon snack or a welcome addition to a school lunchbox.

Whether you’re a chirpy morning person or, like me, prefer a slower start, these good-for-you muffins are an absolute must-try. Not only do they incorporate the natural goodness of fruit and the creamy texture of yogurt, but they are also completely lactose-free, **gluten-free**, and **vegan**. This means they cater to a wide range of dietary needs and preferences, making them suitable – and highly recommended – for just about anyone and everyone!

Making These Gluten-Free Vegan Banana Muffins Your Own: Common Questions Answered

What can I use if I don’t have non-dairy yogurt on hand for these muffins?

While I adore using vanilla non-dairy yogurt for that extra boost of moisture and delightful vanilla notes, I understand that sometimes you might not have it readily available. The good news is, I’ve found that unsweetened applesauce works as a fantastic substitute! It adds moisture and a subtle sweetness without altering the texture significantly. So, feel free to use whichever option best suits your dietary needs and what you have in your pantry. I’ve personally tested this recipe with coconut yogurt and soy yogurt, both yielding equally excellent results. I imagine other non-dairy yogurts, such as almond or oat, would also work wonderfully. If you experiment with a different type of yogurt, please share your experience in the comments below – we’d love to hear how it turned out!

Can I use regular all-purpose flour if I don’t need these banana muffins to be gluten-free?

Absolutely, yes! If gluten-free is not a requirement for your diet, you can effortlessly swap in an equal amount of regular all-purpose flour for the gluten-free blend. When doing so, simply omit the xanthan gum from the recipe. Xanthan gum is a crucial ingredient in gluten-free baking, helping to provide structure and elasticity that gluten typically offers. Without the need for a gluten-free base, it’s unnecessary and can be left out entirely.

Can I use a different egg replacer for these vegan banana muffins?

We are truly fortunate to have such a wide array of egg replacers available today, making vegan baking more accessible than ever! While many options exist, I’ve found that different egg replacers perform uniquely in various recipes. For these particular **vegan banana muffins**, I highly recommend sticking with the Ener-G egg replacer specified in the recipe. It consistently delivers the best texture and rise for this formulation. A great perk is that one box of Ener-G egg replacer tends to last quite a while, making it a cost-effective staple for your vegan baking adventures. I’ve included a link to it in the recipe card if you’d like to purchase it conveniently off Amazon.

Can I add mix-ins to these gluten-free vegan banana muffins?

Absolutely! These **gluten-free vegan banana muffins** are a perfect canvas for your favorite mix-ins. If you’re not avoiding nuts, a handful of chopped walnuts or pecans would add a lovely crunch. For chocolate lovers, dairy-free chocolate chips (mini or regular) are a fantastic addition. You could also try dried cranberries, raisins, or even a sprinkle of shredded coconut for extra flavor and texture. Just be mindful not to overmix the batter once your mix-ins are added to keep the muffins tender.

What are some tips for storing and freezing these muffins?

To keep your **moist banana muffins** fresh, store them in an airtight container at room temperature for up to 3-4 days. If you want to enjoy them for longer, these muffins freeze beautifully! Once completely cooled, place them in a single layer in an airtight freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, simply thaw at room temperature or gently warm them in the microwave for 30-60 seconds, or in a toaster oven until warmed through. They’ll taste just like they were freshly baked!

What are some other delicious gluten-free vegan muffins?

Our household is filled with enthusiastic muffin lovers! I make a batch almost every weekend, which means having a diverse rotation of recipes is key to keeping things exciting. You won’t get tired of delicious, allergy-friendly options with this list. Here are some of our absolute favorite **gluten-free vegan muffins** that you might also enjoy:

• 20+ Allergy-friendly Muffins Recipes
• Healthier Double Chocolate Muffins
• Gluten Free Blender Oatmeal Banana Chocolate Chip Muffins
• Vegan Double Chocolate Banana Muffins
• Top 8 Free Chocolate Chip Zucchini Muffins
• Gluten Free Spiced Pumpkin Muffins with Cinnamon Glaze
• Gluten Free Vegan Chocolate Chip Muffins
• Gluten Free Cinnamon Applesauce Muffins

If you’re eager to explore more delicious allergy-friendly baking, here are some fantastic recipes from my talented friends: You can try Almond Flour Banana Muffins by Texanerin. Or, Gluten free Banana Bread with Streusel by Eat At Our Table. And, for those who can enjoy allergens but are simply looking for a healthier alternative, try Blueberry Banana Bread with Chia Seeds.

Do you have a video showing how to make these vegan gluten free banana muffins?

Yes, I do! I find platforms like TikTok ideal for sharing quick and engaging recipe overviews, thanks to their short and succinct video format. This brief visual guide should give you an excellent idea of the simple steps involved in making these delightful **vegan gluten-free banana muffins**. You can also find this video conveniently saved to my Instagram Highlight Bubbles. Enjoy the baking process!

@allergyawesomeness##glutenfree & ##vegan banana ? muffins. ##learnontiktok ##tiktokpartner ##foodallergies ##foodallergy♬ original sound – Megan Lavin

Gluten Free Vegan Banana Muffins

Yield:
8 muffins

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Your favorite banana bread, packed into a portable muffin, with added soft texture and sweet flavor all without gluten, dairy or eggs! These gluten-free vegan banana muffins are the perfect allergy-friendly breakfast.

Ingredients

• 1 large ripe banana, mashed
• 1/3 cup Silk vanilla non-dairy yogurt (if you don’t have this, unsweetened applesauce will do in a pinch)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 Tablespoon Silk’s Coconut milk (or any safe plant-based milk that works for your diet)
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 3/4 tsp Ener-G egg replacer (prepared according to package directions for one egg)
• 3/4 tsp ground cinnamon
• 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add it separately)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum (omit if your GF flour blend already contains it, or if using regular flour)
• Pinch of salt
• Optional: 1/2 cup dairy-free chocolate chips or chopped nuts (if not nut-free)

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175°C). Line a muffin tin with paper liners or grease generously. This recipe makes 8 muffins, so prepare accordingly.
2. In a large mixing bowl or the bowl of a stand mixer, beat the ripe banana until it is mashed into a uniform liquid with no large lumps. Using a very ripe, spotty banana will ensure the best flavor and sweetness.
3. Add the non-dairy yogurt (or applesauce), melted coconut oil, vanilla extract, and plant-based milk to the mashed banana. Mix well until all wet ingredients are thoroughly combined.
4. Stir in both the granulated sugar and brown sugar. Blend vigorously until the sugars are completely dissolved and the mixture is smooth.
5. With the stand mixer on a slow setting, or mixing by hand, gradually add the prepared Ener-G egg replacer, cinnamon, baking powder, baking soda, xanthan gum (if using), and a pinch of salt. Add them one at a time, ensuring each is slightly incorporated before adding the next.
6. Continue mixing for one minute on a low speed to fully incorporate all the dry ingredients into the wet mixture. Scrape down the sides of the bowl as needed.
7. Finally, add the gluten-free flour. Mix only long enough to just incorporate it into the batter. Overmixing can lead to tough muffins, so stop as soon as no dry streaks of flour remain. If adding mix-ins like chocolate chips, gently fold them in now.
8. Evenly fill the prepared muffin tins about 3/4 of the way full with the batter. This ensures a nice, domed top.
9. Bake for 20-22 minutes, or until the edges are lightly golden brown and the tops of the muffins spring back gently when lightly touched. A toothpick inserted into the center should come out clean.
10. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Keep stored in an airtight container to maintain freshness.

Notes

This recipe makes a delightful small batch of 8 muffins, perfect for a week of breakfasts or a small family. Feel free to double the recipe if you’re feeding a bigger crowd or want more for freezing!

Nutrition Information:

Yield: 8
Serving Size: 1 muffin

Amount Per Serving:
Calories: 260Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 180mgCarbohydrates: 40gFiber: 1.5gSugar: 20.5gProtein: 3g

I truly hope you’ll give these fantastic **gluten-free vegan banana muffins** a try! They’re a game-changer for anyone looking for a delicious, healthy, and allergy-friendly start to their day. Be sure to come back and leave a comment below to let me know how these muffins helped you kick off your day on the right foot!

Adapted from: Averie Cooks